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Allinson Light Wholemeal Bread

Allinson Light Wholemeal Bread

Recipe Submitted By: bakingmad

A wondeful flavour and texture by using Allinson Premium White very Strong Bread Flour with Allinson Premium Wholemeal Very Strong Bread Flour.

Preparation Time	20 minutes
Baking Time	30 minutes
Portions	1 loaf
Skill Level	Easy
Average Rating

Allinson Light Wholemeal Bread Ingredients

250 grams	Very Strong Bread Flour (Allinson Premium Wholemeal)
250 grams	Very Strong Bread Flour (Allinson Premium White)
1.50 tsp	Salt
1.50 tsp	Easy Bake Yeast (Allinson)
2 tbsp	Runny Honey
3 tbsp	Sunflower Oil
225 ml	Warm Water Warm

This recipe uses

How to make Allinson Light Wholemeal Bread

Click on the text to highlight the different stages as you go along,
or click the button above to enlarge all text

Put the flours, salt and yeast into a bowl.
Mix to a soft dough with the honey, oil and water.
Turn onto a floured surface and knead for 10 minutes.
Shape and put into an appropriate greased tin.
Leave to prove slowly until double in size.
Add your chosen topping/glaze if using and place in an oven preheated to 220°C/425°F/Gas Mark 7 and immediately turn the heat down to 200°C/400°F/Gas Mark 6.
Bake for 25-30 minutes.
When cooked the loaf should sound hollow when tapped on the bottom.
If you want your loaf to prove faster, use 2 ½ tsp (1 sachet) of Allinson Easy Bake Yeast.

Reviews

Read all reviews (8) | Average rating: 4 stars

"Tried this yesterday and it is fabulous. It tastes extremly goodand even my husband who doesn,t really notice the recipes as long ashe is fed, waxed eloquent. Also, it looked very professional and it is so very easy to make. Definitely a winner."

Bakingmad: "Wonderful news! A real favourite in the Baking Mad Kitchen"

20-11-2009 | Author: margaretW | 5 stars

"I've made six loaves and I'm hooked. I use slightly less honey (1.5 tbs) but that is a matter of taste. I ran out of the very strong white flour for the last batch and used the strong variety; equally successful. I think this will be one of my regulars."

Bakingmad: "Hi, This is lovely! The beauty of making your own bread is that you can tweak a recipe to your taste and blend your favourite flours to make your your favourite loaf! Happy Baking Baking Mad"

14-04-2010 | Author: windwhacker | 4 stars

"This recipe is brilliant unlike a full wholemeal bread having half white means that it isant as heavy"

12-08-2010 | Author: horse | 2 stars

"This is the first bread i've baked that I am completely happy with. i've had quite a few flops over the last month despite following recipes to the T. It's simply fabulous. My family members really enjoyed this and I am going to bake it more regularly."

14-07-2010 | Author: mahamri | 5 stars

"Wow, 42, male.....and I\'m baking bread!! These are great recipies....the kids love me!"

20-01-2011 | Author: arbeerich | 5 stars

"I like this bread. It is simple and easy to make. It is free of additive and Trans fat. I use this recipe once a week and hubby like it very much. The trick of getting commercial taste bread is adding malt extract and soy lecithin into the dough. This extra ingredient will give good oven spring for the bread. I make the bread in covered bread tin as below. pullman loaf tin "

31-03-2011 | Author: sokelengl | 5 stars

"My bread did not turn out as the picture...more suitable for building blocks! very heavy!! probably my fault cos I used strong bread flour and not VERY strong bread flour...would that make SO much difference? I'll try again, fingers x....."

27-08-2011 | Author: talltilly | 1 stars

"New to baking bread, only been doing it for about 12 months or so. Use this recipe all the time; I do tweak it a bit on occasion by using milk; also add olive oil, linseeds and poppy seeds, either way we get nice results everytime :) "

01-01-2012 | Author: gasmark7 | 5 stars

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